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Shrimp, Asparagus and Mushroom Risotto Recipe

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This recipe for Shrimp, Asparagus and Mushroom Risotto is from Del Webb Cane Bay, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lemon, zested
1 lb shrimp, cooked, peeled & chopped
1 lb asparagus, bite sized & blanched 2 min
1/3 cup onion, minced
6 crimini mushrooms, sliced
˝ cup Asiago or Parmesan cheese, shaved
2 cloves garlic, pressed or minced
3 tablespoon black truffle oil (substitute EVOO)
5 cup chicken broth
˝ cup dry white wine
1 ˝ cup Arborio rice
2 tablespoon butter
1 dozen cherry tomatoes
fresh flat leaf parsley for garnish
Directions:
Directions:
Set broth to simmer in a saucepan.

Prep shrimp. Zest lemon. Slice mushrooms. Mince onion & garlic. Prepare the asparagus and rinse the tomatoes.

Heat 3-4 qt heavy pot over med heat. Add oil. Saute’ onion and mushrooms to soften. Add garlic & saute’ briefly.

Add rice. Stir to coat with the oil. Reduce heat to med-lo. Add wine and stir until absorbed.

Begin adding stock, one ladle at a time. Stir frequently and allow most of the stock to be absorbed before each addition.

When all the broth is used, the rice is cooked and you’ve achieved a creamy consistency, add the butter and cheese. Stir briefly to melt then add the tomatoes, asparagus and shrimp.

Garnish with chopped parsley.

Serve with crusty bread.

 

 

 

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